Soused Crab Soup Recipe
Ingredients
| Crabmeat | 3/4 Pound | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Whipping cream | 1 Cup (16 tbs) | |
| 1/4 cup Scotch whiskey | ||
| Butter | 1 Tablespoon | |
| All purpose flour | 1 Tablespoon | |
| Milk | 1 Quart | |
| Salt | 1/4 Teaspoon | |
| Pepper white | 1/8 Teaspoon | |
| Finely chopped parsley | ||
Directions
Flake crabmeat; remove cartilage.
Set aside.
Melt 1/4 cup butter or margarine in a medium saucepan.
Stir in flaked crabmeat, cream and whiskey.
Over medium heat, stir until heated through; do not boil.
Remove from heat; set aside.
In a large saucepan, melt 1 tablespoon butter; stir in flour.
Cook 1 to 2 minutes, stirring constantly.
Gradually stir in 1 cup milk.
Cook until slightly thickened, stirring constantly.
Stir in remaining milk, crab mixture, salt and white pepper.
Cook until very hot; do not boil.
Pour into a tureen or serve in individual bowls.
Garnish with parsley.
Set aside.
Melt 1/4 cup butter or margarine in a medium saucepan.
Stir in flaked crabmeat, cream and whiskey.
Over medium heat, stir until heated through; do not boil.
Remove from heat; set aside.
In a large saucepan, melt 1 tablespoon butter; stir in flour.
Cook 1 to 2 minutes, stirring constantly.
Gradually stir in 1 cup milk.
Cook until slightly thickened, stirring constantly.
Stir in remaining milk, crab mixture, salt and white pepper.
Cook until very hot; do not boil.
Pour into a tureen or serve in individual bowls.
Garnish with parsley.
Chef
